In the Hands of a Chef

The Professional Chef's Guide to Essential Kitchen Tools
1. Auflage 2007
ISBN: 978-0-470-08026-9
Verlag: Wiley

Buch, Englisch, 176 Seiten, Format (B × H): 202 mm x 208 mm, Gewicht: 399 g

A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef.

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Handwerk

Inhaltsverzeichnis

Acknowledgments vi

Preface 1

Introduction 3

1 Knives and Cutting Tools 5

A Brief History of Cutting Tools

The Parts of a Knife

Types of Knives

Sharpening and Honing Tools

Additional Hand Tools

Large Cutting Tools

2 Knife Skills 39

Knife Selection

Handling and Maintaining Knives

Setting Up Your Work Area

Holding the Knife

Trimming, Peeling, and Squaring Off

Chopping and Mincing Foods

Shredding and Grating

Slicing Cuts: Plain and Decorative

Precision and Portioning Cuts

Decorative and Special Cutting Techniques

3 Cutting Techniques for Vegetables and Fruits 75

Vegetables

Fruits

4 Cutting Techniques for Meat and Poultry 99

Meat Fabrication Techniques

Poultry

Rabbit

Carving Roasted Meats and Poultry

5 Cutting Techniques for Fish and Shellfi sh 117

Round Fish

Lobster

Shrimp

Soft-Shelled Crabs

Clams and Oysters

6 Hand Tools for Measuring, Mixing, and Baking 127

Tools for Measuring

Measures and Conversions

Tools for Mixing and Baking

Summary

Glossary 147

Appendix 149

Index 163

Photography Credits 170

Über Autor(innen)

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.